24 Hour Salad With Marshmallows Food

24 HOUR FRUIT SALAD

Steps:

• In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
• Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

TWENTY-FOUR HOUR SALAD

Steps:

• In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
• Cover bowl, and refrigerate for 24 hours before serving.

TANGY 24 HOUR FRUIT SALAD

Steps:

• Drain fruit well.
• In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• Sprinkle with coconut.
• Let stand in refrigerator 24 hours before serving.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.

24 HOUR FRUIT SALAD

Steps:

• Cook macaroni per package directions to al dente; drain, rinse and cool.
• Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
• Boil over medium heat, stirring constantly until thickened.
• Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
• The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
• Refrigerate until serving time.

24-HOUR FRUIT SALAD WITH COOL WHIP

Steps:

• Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
• Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
• Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
• Refrigerate 24 hours before serving.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
• Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.